Description
A delightful and easy Honey Orange Glazed Chicken (Pollo Glaseado con Miel y Naranja) recipe that brings a comforting aroma and joy to any home. Perfect for a busy day, this dish balances the sweetness of honey with the fresh zest of orange, creating an irresistible savory-sweet glaze.
Ingredients
8 units Chicken thighs and drumsticks (skin-on, bone-in)
1/2 cup Honey
1/4 cup Fresh orange juice
1 tbsp Orange zest
2 tbsp Soy sauce (shoyu)
3 cloves Minced garlic
1 tsp Fresh grated ginger
1 tbsp Olive oil
To taste Salt and freshly ground black pepper
To taste Fresh chopped parsley (for garnish)
Instructions
- Prepare the chicken: Pat the chicken thighs and drumsticks dry very well with paper towels. Season generously with salt and freshly ground black pepper
- Start searing: Heat the olive oil in a large oven-safe skillet (or an oven-safe roasting pan) over medium-high heat. Place the chicken skin-side down and sear for 5-7 minutes until the skin is crispy and golden. Flip the chicken and brown the other side for another 3-4 minutes. Remove the chicken from the skillet and set aside
- Make the glaze: In the same skillet, over medium heat, add the honey, orange juice, orange zest, soy sauce, minced garlic, and grated ginger. Mix well and bring to a simmer, stirring occasionally, for about 3-5 minutes, until the sauce thickens slightly and becomes a shiny glaze
- Combine and bake: Preheat the oven to 190°C (375°F). Return the chicken to the skillet, skin-side up. Pour the glaze over all the chicken, ensuring each piece is coated
- Bake until golden: Transfer the skillet to the preheated oven and bake for 25-35 minutes, or until the chicken is fully cooked (internal temperature of 74°C / 165°F) and the glaze is caramelized and bubbling. During the last 10 minutes of cooking, baste the chicken with the sauce from the skillet a few times to ensure it’s well-glazed and juicy
- Serve: Remove the chicken from the oven. Let it rest for 5 minutes before serving to allow the juices to redistribute. Finish with fresh chopped parsley on top for a touch of color and flavor. Serve immediately and enjoy!
Notes
Always pat the chicken very dry before searing for wonderfully crispy skin.
Use an oven-safe skillet to save on dishes and keep all the flavor in one pan.
When making the glaze, do not let the sauce boil excessively; just enough to thicken. An overly thick sauce can burn in the oven.
Baste the chicken with the sauce a few times while it bakes to build layers of flavor and keep the meat moist.
Use a meat thermometer to ensure the chicken is cooked through; the internal temperature should reach 74°C (165°F).
Allowing the chicken to rest for 5 minutes after baking is crucial for redistributing the juices, resulting in a juicier chicken.
For substitutions: Boneless, skinless chicken breasts or wings can be used, adjusting cooking time accordingly.
For variations: Add about a teaspoon of Dijon mustard to the glaze for a different flavor, or a pinch of cayenne pepper for a spicy kick. Lemon zest can be used instead of orange for an alternative freshness. Fresh rosemary or thyme can be added to the baking pan for an herbaceous aroma.
Store leftover glazed chicken in an airtight container in the refrigerator for up to 3-4 days.
To reheat, place chicken in an oven-safe dish with a little chicken broth or water, cover with foil, and bake at 160°C (325°F) for 15-20 minutes. Alternatively, reheat carefully in the microwave at medium power in short intervals to prevent drying out.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American